Amid the ongoing heatwave many people might be firing up the BBQ for the first time this year but the public are being warned of a big mistake they are making with it
Cooking on the BBQ(Image: Getty Images)
The public are being warned of a common mistake when using the BBQ to cook meat.
The fabulous weather means many people will have been firing up the BBQ for the first time this summer.
Safefood is reminding people to use a meat thermometer to make sure barbeque meats are fully cooked and safe to eat. The advice comes as a new survey shows that only 16% of respondents use a meat thermometer when cooking burgers, 10% for sausages and 26% for chicken breasts.
The survey also found that almost 9 out of 10 people (87%) admit to cooking meat or poultry for longer than necessary just to be sure it’s fully cooked – which can result in dry, tough meat.
Safefood encourages people to use a meat thermometer and cook to at least 75°C to ensure that barbeque foods like burgers, chicken, sausages, and kebabs are safe and tasty. Cooking meat properly kills the bacteria that cause food poisoning.
Joanne Uí Chrualaoich, CEO, Safefood, commented, “Our survey confirms that there’s a real desire among people to cook safely, but maybe a lack of confidence which can often lead to overcooked meals, especially when using a barbeque. This summer, we want to help everyone to cook confidently, and a meat thermometer is your best friend. By ensuring the temperature of the meat reaches that crucial 75° degrees Celsius, barbeque favourites like chicken, burgers and sausages will be both safe and tasty.”
Safefood’s latest survey shows that while most people (84%) are concerned about food poisoning, the reasons people are put off using a meat thermometer include not knowing how to use it, being unsure what temperatures to look for or thinking it is a tool for professionals.
The appetite for improvement is clear, with over half (53%) saying that knowing meat is safely cooked would encourage them to use a meat thermometer and a promising one in three (36%) indicating they are very likely to purchase one in the future.
Using a meat thermometer is easy: take the meat off the heat, insert the thermometer into the thickest part of the meat, and ensure it reaches a core temperature of at least 75 degrees Celsius. If you don’t have a meat thermometer, take the meat off the heat, cut into it and follow the 3 checks – it should be piping hot, with no pink meat and the juices running clear.
“Nobody wants to serve or eat dry, overcooked meat, or worse, risk food poisoning when enjoying a barbeque with family and friends,” said Marcus O’Laoire, home chef and Safefood’s ambassador. “The good news is you don’t have to guess. Using a meat thermometer is incredibly simple and it’s the key to getting perfectly cooked, juicy BBQ favourites every time.”
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